Cut the meat into small chunks to suit your taste in stew. Coat the pieces of meat with the corn starch. This helps the meat to break down as it cooks, becoming extra tender and falling apart at the touch of a fork. (If you prefer your stew with firmer pieces of meat, then don't coat them with corn starch.)
Sit the meat aside to rest while you prepare the veggies.
Slice the carrots into pieces and add them to the crockpot. Mince the garlic and toss that in after the carrots. The potatoes should be diced, with the skins left on them for nutrition (wash all the veggies first, of course), and added with the rest.
Coarsely chop the onions. You don't want them diced, you want the pieced to be about the same length as the carrot pieces. Exactly how long depends on taste, but ours are usually several inches long. Put the onions into the crockpot with the other veggies.
Add the meat the beef broth, and the rest of the spices and ingredients to the crockpot. Note that the goal for the beef broth is to just cover the rest of the ingredients. How much you'll need depends on how you chopped the ingredients.
Cook on low for 10 to 12 hours, or on high for 4 to 6 hours.
If the stew turns out too watery for you, mix 1 to 2 tbsp. corn starch with 1 cup of liquid from the crockpot. Pour that back into the stew and mix well. Wait for 15 minutes before serving.